Sauteed Grated White Turnips Food

ROASTED TURNIPS AND MUSHROOMS

Steps:

• Toss 1 pound halved baby turnips and 10 ounces small white mushroom caps on a baking sheet with 2 teaspoons chopped rosemary. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Turn the turnips cut-side down, then roast at 425 degrees F until golden and tender, 25 to 30 minutes.

SAUTEED MOI, GRATED TURNIPS, CILANTRO, TOMATO, WILTED WATERCRESS, AND MANOA LETTUCE, DRIED SHRIMP NAGE

Steps:

• In a stock pot, heat oil to medium high temperature then add dried shrimp into pot stir until oil coats shrimp, about 2 to 3 minutes. Then, add onion, celery, and carrots to mixture and saute for another 5 minutes, or until slightly translucent. Add water and bring to a boil. Lower heat to a simmer, and cook for 20 to 25 minutes. Strain. Place strained mixture over low heat in a saucepan. Add daikon, cilantro and tomato and cook just until ingredients are heated through. Reserve.
• Method for moi: Place a nonstick pan over low heat and coat with olive oil. Place fillet, skin side down, in the pan and cook until golden brown. Turn fish over and cook until cooked through and golden brown.
• On medium high heat saute watercress and Manoa lettuce in olive oil for 5 to 10 seconds, just to wilt. Place greens in the middle of a plate and top with sauteed moi. Pour the shrimp nage around fish and greens.

SAUTEED GRATED WHITE TURNIPS

Steps:

• Peel and grate the turnips (this can be done with a food processor or vegetable mill).
• Melt the butter over moderate heat and saute the shallots until soft.
• Add the turnips, salt and pepper and about one-fourth inch of water. Cover and cook for five minutes, stirring occasionally, until the turnips are tender. Correct seasoning, sprinkle with parsley and serve.

BUTTER ROASTED TURNIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the turnips on a baking sheet. Scatter the garlic and thyme over the top. Drizzle with the butter and sprinkle with salt and pepper. Toss to combine.
• Roast until the turnips are tender and golden, about 30 minutes.

TURNIP GRATIN

Steps:

• Preheat the oven to 150C/130C fan/gas 2. Thinly slice the potatoes and turnips to about 2mm thick - you can use a Japanese mandolin if you have one - then toss together in a large bowl. Pour the cream in a pan, then add the garlic, plenty of salt and some white pepper - be generous when seasoning the cream as the potatoes and turnips aren't seasoned separately. Bring the cream to the boil, then remove from the heat and put to one side. Grease a large gratin dish and layer a third of the potatoes and turnips in the dish, slightly overlapping each other as if you are building a wall. Pour over a third of the warm cream, then continue in this way with the remaining potatoes, turnips and cream.
• Put the gratin in the oven and cook for 20 mins. Remove the dish from the oven and push the potatoes and turnips down with a fish slice. This will help to release the starches and the cream will eventually reduce and thicken. Put the gratin back in the oven and repeat the process every 10 mins until the potatoes and turnips feel tight and firm. Return to the oven for another 20 mins and cook until golden brown and tender - test by inserting a sharp knife through the potatoes and turnips. Remove from the oven and leave to cool slightly.

SAUTEED YELLOW TURNIPS (SWEDE OR RUTABAGA)

Steps:

• Melt butter in a large skillet and sauté the turnips until soft and deep yellow in colour.
• Season with salt, pepper and brown sugar.
• Serve hot.